Sunday, 12 May 2013

Walnut Meringue Pie

Pie: 440g can Golden Circle Crushed Pineapple, 2 tblspns cornflour, ¼ cup water, 2 egg yolks, 1 tblspn butter, baked pastry shell
Walnut Meringue: 2 egg whites, ½ cup sugar, pinch salt, ¼ cup chopped walnuts, walnut halves

Pie: Place Golden Circle Crushed Pineapple in saucepan. When boiling thicken with cornflour blended in water. Remove from stove and beat in egg yolks and butter. Spoon into pastry shell. Top with Walnut Meringue and brown in oven.

Walnut Meringue: Beat egg whites stiffly, adding sugar and salt. When very stiff, fold in chopped walnuts. Swirl on top of pie and decorate with walnut halves.

Ruby Borrowdale offers this advice in the "Golden Circle Tropical Recipe Book”
“Try using custard powder occasionally when cornflour is called for in a recipe. Especially in cake, biscuit and short paste recipes, it imparts a rich colour and delicious flavour.”

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